1 (2/12 - 3 pound) Chicken cut into 8 pieces and skinned (I use boneless skinless chicken thighs)
1/2 tsp salt
1/4 tsp freshly ground pepper
3 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 assored bell peppers, seeded and cut into 1/2 inch pieces
1/4 pound mushrooms, sliced
1 stalk celery, chopped
1 container tomato pasta sauce
fresh thyme sprigs (optional)
Sprinkle chicken with salt and pepper.
Heat 2 tsp oil in large nonstick skillet over medium-high heat.
Add the chicken and cook until browned 3 - 4 minutes on each side.
Transfer the chicken to a plate and set aside.
Heat remaining teaspoon of oil in same skillet.
Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes.
Add the bell peppers, mushrooms and celery; cook, stirring occasionallly, until softened, 5 - 6 minutes. Return chicken to skillet; add the pasta sauce and stir to coat.
Bring the mixture to a boil.
Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Garnish with thyme and serve at once.
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